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The MUFFIN Method.

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Presentation on theme: "The MUFFIN Method."— Presentation transcript:

1 The MUFFIN Method

2 The MUFFIN Method Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture. Quick breads made with the muffin method: Pancakes Muffins Some Coffee Cakes Fruit/Nut Loaves Spoon Bread

3 POUR vs. DROP Batters POUR: Waffles Pancakes Popovers DROP: Muffins A basic muffin recipe can be altered in many ways, with fruits or nuts added for variety!

4 Why do we use the MUFFIN method?
The challenge is to avoid OVERMIXING! These recipes contain very little fat (tenderizing) BEATING muffin recipes yields a chewy, heavy texture, with lots of tunnels inside and peaks on top

5 The MUFFIN Method Measure all ingredients accurately.
Sift the dry ingredients together in a mixing bowl. Using the back of a spoon, make a well in the center of the dry mixture. In a small bowl, beat all liquid ingredients until well-blended. Pour the liquid ALL AT ONCE into the dry ingredients. Fold in the dry ingredients until they are just moistened. Use as few strokes as possible.

6 Then what? Gently spoon the batter in greased or papered muffin tins (or loaf pans). Fill no more than 2/3 of the way full!

7 A good muffin… Light, evenly browned crust Rounded, pebbly tops
Symmetrical shape Uniform texture

8 A bad muffin… Top has peaks Low volume Inside is chewy and heavy
Has lots of TUNNELS inside A tunnel is an air space in the batter!

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